cooking

Looking to get a wireless therm with high/low temp alarm and data tracking...does anyone use the ThermoWorks BlueTherm Duo. If so, what are your thoughts? MH

100% ground short rib cheese curd burger, 15 min on the Rec Tec pellet smoker at 180°F, then about 1-1/2 in 134°F sous vide bath, finished with cast iron sear with avocado oil.

What was the best/worst disaster you witnessed at a competition? I watched a hung-over gentleman from the team next to me pick up a wire rack off their grill with their chicken for turn-in sneeze (I think actually on the chicken), turn around, walk directly into a rope holding his tent down...

How many of you enjoy competing in other parts of the country and how many do not? Do you enjoy changing flavor profiles or do you find it difficult? Does anyone do BETTER cooking a regional style of BBQ that you actually do not like?

Good afternoon Brethren, I got a green light to start a thread about my team, Axe-Men BBQ, looking for additional sponsors for next season. We are a team based out of the northwest suburbs of Chicago. We just finished our first year doing competitions, and after doing 6 contests, we already...

Thank you again for having a great site to promote BBQ. We gave you a nice shout-out on our blog. Please let us know if there is anything we can ever do to help! http://axemenbbq.com/2015/12/14/axe-men-bbq-now-part-of-the-bbq-brethren/ MH Axe-Men BBQ

How many of you teams participate in the other categories at some of these comps? Dessert, side dish, or any other one for that matter. Any strategy involved in these? I just tried the dessert category at Lambs Farm in Illinois and ended up in second place.

Good morning everyone, My name is Mike Haracz and I am part of the Axe-Men BBQ team from the suburbs of Chicago. We just finished up our first year competing and can't wait for next year. We are currently fixing up a used Backwoods Competitor with built in auto water, hide setter, and...

This may be a silly question, but every smoker I've had has been either a horizontal, or a WSM so I've never had to load a cabinet smoker or 1 with multiple shelves. So my question is..... is there a preferred or specific order in how you should load up a cabinet smoker? i.e. Chicken on top...

Hello Everyone! I am new to this site and new to the whole idea of low and slow cooking. I am entering an amateur rib contest next week at the Smoke on the Water in Las Vegas. I have been watching a lot of youtube and experimenting all week but would really love some advice on the best way to...

Hey GUYS, I was in my lab once again and I've finally devolved a killer pizza sauce. This sauce took about the same amount of time my bbq sauce to developed. Any way's here's the recipe & pictures. The Ingredients List. 1. Half white onion sliced & diced. 2. 2 teaspoons of knob's creek aged...

Im wondering, with a stick burner, if you are using just wood to cook with, wont that make a LOT of smoke? Like thick white smoke? And wont this make the food too smokey? I know on my UDS, the smoke gets a little heavy when the fire hits my wood chunks...not a lot, but you can tell a...

When I found this: http://www.azbbqa.net/catering/ It's a work sheet for bbq catering I believe it needs excel though. helps with amounts of meat to buy, portion size, cost control. Very easy to figure out.